Cauliflower & Cashew Stir-Fry
A vegetarian cauliflower and cashew stir-fry that ticks all the boxes.
Ingredients · Servings 4
- 1 Cauliflower
- 1 Red Pepper
- 3 Spring Onion
- 3 Garlic Clove
- 20g Fresh Ginger
- 2tbsp Toasted Sesame Oil
- 75g Cashew
- 1tsp Chilli Flakes
- 4tbsp Hoisin Sauce
- 1tbsp Rice Vinegar
- 2tbsp Soy Sauce
- 100ml Water
- 400g Egg Noodle
Method · 35 min
- Trim the base of the cauliflower, keeping any small, tender leaves. Cut into roughly 4cm florets, then cut the stem into 2cm cubes. Trim the top off the pepper, remove the seeds and cut into long, 2cm-wide strips. Cut two-thirds of the spring onions into 4cm pieces and very thinly slice the remaining spring onion. Peel and finely chop the garlic, then peel and finely chop the ginger, too.
- Heat the sesame oil in a large frying pan or wok set over a medium-high heat. Add the cashews and fry for 2-3 mins until turning golden and smelling amazing. Use a slotted spoon to scoop out onto a small plate.
- Tip the cauliflower florets, leaves and stem into the pan along with the pepper pieces and fry for 6-8 mins, stirring regularly, until caramelised and charred. Add the spring onion pieces to the pan along with the garlic, ginger and chilli flakes, then fry for 2 mins while stirring.
- Spoon the hoisin, rice vinegar and soy sauce into the pan along with the water and cook for 10 mins until the cauliflower is cooked through and the sauce is clinging to everything. Add a splash of water if too thick. Meanwhile, cook the noodles following packet instructions.
- Tip the cashews back into the stir-fry pan, toss well and season with a little salt and black pepper.
- To serve, divide the noodles between bowls and top with the stir-fry. Scatter over the thinly sliced spring onion.
